Lentil Salad with Green Apple and Pomegranate

lentils with appleI first tasted this salad at French restaurant “Petite Maison” in London. It’s such an interesting combination of ingredients, and the spicy dressing brings together all the flavours. This is my version of this fantastic salad. I added some pomegranate seeds for some added sweetness and I always serve it with grilled Hallumi cheese, as a vegetarian main.


  • 2 cups green lentils
  • 1 stalk rosemary
  • 1 stalk thyme
  • 1 clove garlic, split in the middle
  • 1 green apple (granny smith)
  • 2 lemons
  • 1 stick celery, chopped
  • 1 medium red onion, finely chopped
  • 2 Tbs fresh coriander leaves
  • 2-3 Tbs pomegranate seeds
  • Salt and freshly ground black pepper


  • ¼ cup olive oil
  • 3 Tbs cider vinegar
  • 2 Tbs maple syrup or honey
  • 2 tsp Dijon mustard
  • Tabasco (be generous!)
  • A pinch chilli flakes


In a large sauce pan bring plenty of salted water to boil. Add the lentils together with the rosemary, thyme and garlic. Lower the heat and simmer until lentils are cooked but still have a bite. They must not be mushy. Drain lentils, remove the garlic and any stalks left from the herbs and put in a bowl to cool completely.

In a small bowl, add about ½ cup water, juice of one lemon and 1-2 ice cubes. Dice the green apple into small pieves and put in the bowl. This will keep the colour from changing and the apple will remain crisp and crunchy. Add the chopped celery to the same bowl and put aside until needed.

Zest the other lemon and add to the cooled lentils. Peel the lemon making sure you remove all the white flesh. Slice it, and chop finely, removing any seeds. Add to the lentils, together with the chopped onion.

Make the dressing by mixing well together all the ingredients.

To serve, drain the apples and celery and mix with the lentils, together with the coriander. Drizzle the dressing and mix again. Taste the salad and add salt and pepper to taste. Salad should be tangy and have some heat so add tabasco if nessecary. Sprinkle the chilli flakes and garnish with the pomegranate seeds. Serve with grilled Hallumi cheese.

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